Black Bean Chili

A couple of weeks ago, our grocery store had a display of cans of organic black beans being sold at a steep discount. The cans had apparently fallen off a truck and gotten dinged up in the process, but there was nothing wrong with the beans inside the can. Never able to resist a good deal, I picked up a few cans. The next week, I picked up a few more cans. And then the next week.

I came to have more black beans on hand than I had recipes to deal with them. So I came up with this chili recipe. The ultra lean ground beef makes this chili a healthy option, something that is, unfortunately, sorely lacking from my usual recipe repertoire. It's quick to prepare and cooks in a crockpot, perfect for busy days. Normally, with chili, I'm a dedicated kidney bean girl. However, my husband said this chili was the best I've ever made, and I've tried dozens of recipes over the years. See, the black beans falling off the truck was a sign!

BLACK BEAN CHILI

• 1 lb very lean ground beef (at least 95% lean)
• 29 oz can tomato sauce
• 3 15oz can organic black bean, drained
• 2 or 3 large tomatoes, diced
• 2 c frozen chopped onion
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp oregano
• 1 tsp black pepper
• 1/2 tsp salt

1. In medium skilled, fully cook and drain ground beef. Transfer to slow cooker (4 quart size or larger). Add all other ingredients to slow cooker. Cook on low heat for 8-10 hours.

Source: Cats and Casseroles original recipe